30-MINUTE NAAN

Serves: 6

■ 2 cups (500 mL) all-purpose flour, plus more as needed

■ 1/2 cup (125 mL) whole-wheat flour

■ 3/4 tsp (4 mL) baking soda

■ 1 tsp (5 mL) sugar

■ 1 tsp (5 mL) salt

■ 1/2 cup (125 mL) plain yogurt (regular or low-fat)

■ 1/4 cup (60 mL) water, or more as needed

■ 1 tbsp (15 mL) vegetable or canola oil

■ 1/4 cup (60 mL) sesame seeds

■ 4 tbsp (60 mL) unsalted butter, melted

■ 1/2 cup (125 mL) freshly chopped herbs, such as parsley, cilantro and/or mint

1. Whisk together the flours, baking soda, sugar and salt in a large bowl. Mix together the yogurt, water and oil in a large measuring cup.

2. Add the yogurt mixture to the flour a little at a time, kneading as you go. If the dough seems too dry, you can add more water, a teaspoonful (5 mL) at a time, or, conversely, some extra flour if the dough seems too wet.

3. Knead the dough for a few minutes until it is soft and supple, then cover with a damp towel. Let it rest for about 20 minutes.

4. Lightly flour a work surface. Divide the rested dough into 6 equal portions, then gently roll out each piece on a lightly floured surface to about 1/4-inch (6 mm) thick. The shape doesn’t matter. Brush the tops lightly with water, press in some sesame seeds, then turn them over and brush the other side with a little water.

5. Heat a large non-stick skillet over medium-high heat. To cook the naan, place the side without the sesame seeds down on the hot pan (depending on the size of the pan, you’ll be able to cook one or two at a time).

6. Cover immediately with a lid; the naan will start bubbling up. Wait 45 seconds, then flip the naan and cook for 30 seconds on the second side, which should be lightly browned.

7. Remove from the pan; quickly brush the side of the naan with the sesame seeds with melted butter and then sprinkle with the fresh herbs. Serve warm.

Note: Best if served right away, but can be stored in an airtight container for up to 1 day. Adapted from MyFoodStory.com.